RecipesDuring this harvest time of year, there is an abundance of ways to enjoy fresh New York State grapes instead of just eating them! Below are several recipes using Concord grapes. Concord Grape Jelly 4 cups grape juice Measure juice into a large stockpot. Stir in sugar. Place on high heat and constantly stirring , quickly bring to a full, rolling boil that cannot be stirred down. Add pectin and continue stirring and bring again to a full rolling boil. Boil for 1 minute. Remove from heat and quickly skim off foam . Immediately pour jelly into hot containers and seal. 1 quart unripened, seedless grapes (such as Canadice or Himrod) In a preserving kettle combine the grapes, apples, garlic, horseradish, ginger, mustard, salt, cayenne pepper and vinegar. Bring to a boil and simmer until the grapes are soft. Mash the fruit; stir in the sugar, almonds and raisins, and continue to cook for about 1 hour longer, or until the chutney is thick. Turn into sterilized bottles or jars and seal. 4 cups Concord grapes Two hours before preparation, slip skins from grapes and reserve the skin. In medium saucepan over high heat, heat grape pulp to boiling, occasionally stirring; reduce heat to low and simmer for 5 minutes, constantly stirring. Press pulp through sieve into medium bowl to remove seeds. Add grape skins, sugar, tapioca, and lemon juice; mix well. Let mixture stand while preparing pastry. Preheat over to 425 degrees. Line the bottom of the pie plate with one of the pastry crusts. Fill with grape mixture and dot with butter. Prepare top crust and make a decorative edge. Bake 25 minutes or until golden. Makes 8 servings. 6 cups Concord grapes Remove grapes from stems and wash. Measure 6 cups grapes. Slip skins from grapes, set skins aside. Bring pulp to a boil; reduce heat and simmer for 5 minutes. Press through sieve to remove seed. Add skins to pulp, bring to boil and simmer for 20 minutes. Combine sugar and cornstarch, mixing until well blended. Add this and the lemon juice to the pulp mixture, bring to a boil again, and cook for 5 minutes until thick. Cool. May be stored in tightly covered container in refrigerator for several days or frozen. Note: Grapes may be put in the blender for a few seconds after adding skins. Uses for Concord Grape Filling: 1 9-inch graham cracker crust Press graham cracker crust on bottom and sides of an 8-inch spring-form pan. Soften cream cheese, blend with 1/2 cup milk. Add 1-1/2 cups milk and the pudding mix. Slowly beat just until well mixed, about 1 minute. Do not over beat. Pour into graham cracker crust. Chill at least one hour. Just before serving, remove from pan and spread 1 cup Basic Concord Grape Filling on the top. 1 cup uncooked, rolled oats Heat oven to 350 degrees. Mix oats, flour and brown sugar. Cut in butter until crumbly. Place half of this mixture in and 8" x 8" greased cake dish. Cover with Basic Concord Grape Filling. Top with remainder of oat mixture. Bake for 45 minutes at 350 degrees. Serve hot in squares. Serving suggestion: Serve with vanilla ice cream! 3 eggs Blend together eggs, oil, sugar, Basic Concord Grape Filling and vanilla. Sift together dry ingredients, add to grape mixture. Stir only until well moistened. Fold in nuts, coconut and grape skins (if using). Pour into 2 greased and floured 9" x 5" x 2" bread pans. Bake at 325-350 degrees for 60 minutes or until loaf tests done. |
